Oil grill rack, then grill poussins, skin sides down first, directly over coals, turning once, until well browned, 2 to 3 minutes.
Move poussins to area with no coals underneath and grill, covered, until just cooked through, 15 to 20 minutes more. Transfer poussins to a platter and let stand 10 minutes.

Cooks' notes:
Poussins can be rubbed with herb paste 1 day ahead and chilled.
To cook poussins indoors, brown them as above in a hot large ridged grill pan over medium-high heat, then cover with an inverted roasting pan. Reduce heat to medium and cook about 18 minutes.

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Recent Review

Simple and amazing. The only thing I wish I had was a small herb blender, the food processor is too large and messy for this but it does the job. I only had two Cornish hens, but didn't change the amount of herbs. I will make this often! You won't regret trying this.